Italian Journal of Animal Science (Mar 2011)

Yoghurt fermentation trials utilizing mare milk: comparison with cow milk

  • R. Giangiacomo,
  • M.C. Curadi,
  • M. Orlandi,
  • G. Civardi,
  • T.M.P. Cattaneo

DOI
https://doi.org/10.4081/ijas.2003.s1.598
Journal volume & issue
Vol. 2, no. 1S
pp. 598 – 600

Abstract

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Mare milk shows a very interesting nutritional composition, similar to human milk. Whey protein fraction represents about 50% of total proteins, with a good amount of essential amino acids, and high lysozyme concentration (Jauregui-Adell, 1975). Mare milk contains essential fatty acids, progenitors of ω3 and ω6, higher than cow milk (Csapò et al., 1995; Curadi et al., 2002). In east european countries mare milk is utilized in dietetics and therapeutics for gastroenteric and cardiac pathologies (Sharmanov et al., 1982; Mirrakimov et al., 1986), or as a drink obtained from lactic and alcoholic fermentation (Koumiss)...

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